PASTA WITH STINGING NETTLES
Spring is the time to use stinging nettles. They make a superb pasta sauce. Do not cover the pan when cooking them-- a little trick so they retain their bright green color.
Provided by nch
Categories Pasta and Noodles Noodle Recipes
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Toast walnuts in a small skillet over medium heat until lightly browned. Remove from the skillet and set aside.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Wearing dish gloves or disposable gloves, rinse nettles under running water to remove any dust or dirt. Cut off all the thick main stems.
- Bring water to a boil in a large saucepan. Drop nettles into the boiling water and cook, uncovered, for 2 minutes. Drain and rinse immediately under cold water, then drain again. Squeeze nettles gently to remove some of the excess water; they can be a little bit wet. Transfer nettles to a cutting board and chop.
- Heat 3 tablespoons olive oil in a small skillet. Add garlic and cook until fragrant and translucent, without browning, 1 to 2 minutes. Add chopped nettles and cook, stirring, until heated through. Drizzle with lemon juice and season with salt and pepper. Remove from heat and mix in remaining 2 tablespoons olive oil.
- Toss with pasta and serve with grated Parmesan cheese.
Nutrition Facts : Calories 974.7 calories, Carbohydrate 121.3 g, Cholesterol 4.4 mg, Fat 47.5 g, Fiber 23.1 g, Protein 28.3 g, SaturatedFat 7 g, Sodium 252.7 mg, Sugar 6.7 g
PASTA WITH CREAMY STINGING NETTLE SAUCE
Make and share this Pasta With Creamy Stinging Nettle Sauce recipe from Food.com.
Provided by Chef Joey Z.
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pick the nettles using gloves.
- Remove the stems and blanche the leaves in boiling salted water for one minute.
- Drain and rough chop.
- Cook the pasta.
- Heat the cream in a large saute pan. Once it simmers add the nettles and reduce the misture by half.
- Drain your pasta and put into a big dish and add the Nettle Cream sauce. Add grated nutmeg, cheese and seasonings. Give it a toss and serve hot.
- Bon Appetit!
Nutrition Facts : Calories 604.1, Fat 15.9, SaturatedFat 11, Cholesterol 29.5, Sodium 364.4, Carbohydrate 89.3, Fiber 4.5, Sugar 4.5, Protein 24.9
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NETTLE PASTA RECIPE - HOW TO MAKE PASTA WITH NETTLES
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- Depending on how old your nettles are, you will need two or three big tong-fulls of fresh nettles to get your 4 ounces. I say tong-fulls because you do not want to pick up fresh nettles, as they will sting you. Thus the name. Get a huge pot of water boiling and add a handful of salt. Grab the nettles with tongs and put them into the boiling water. Stir around and boil for 1 to 3 minutes, depending on how old they are. Fish them out with a skimmer or the tongs and immediately dump them into a big bowl with ice water in it. Once they are cool, put them in a colander to strain.
- Remove any thick stems. Chop the nettles roughly. Puree the nettles with a little water in a blender. When you are done, add a little water into the bowl of the blender to help clean it out, but save the water -- you might need this "nettle water" if your dough is not moist enough.
- Put the flour in a large bowl and make a well in the center. Add the nettle puree and gradually incorporate it into the flour until you get a shaggy mass. If it's too stiff add a little of the nettle water. Start folding the dough over itself until it comes together, then begin kneading. This is a medium strength dough, so you’ll need to knead for 5 to 8 minutes.
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